Ragoût de Lentilles

Ingredients

• 1 cup green lentils
• 2 medium carrots
• 2 stalks celery
• 2 medium potatoes
• 1 large onion
• 3 cloves garlic
• 1 teaspoon thyme
• 2 leaves bay leaves
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon parsley

Instructions

1. 1

   Rinse the green lentils under cold water and set aside.

2. 2

   Peel and dice the carrots, celery, and potatoes into small, even pieces.

3. 3

   Chop the onion and mince the garlic.

4. 4

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.

5. 5

   Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

6. 6

   Stir in the diced carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally.

7. 7

   Add the rinsed lentils, thyme, bay leaves, salt, and black pepper to the pot. Stir to combine.

8. 8

   Pour in the vegetable broth and bring the mixture to a boil.

9. 9

   Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, or until the lentils and vegetables are tender.

10. 10

    Remove the bay leaves and adjust seasoning with more salt and pepper if needed.

11. 11

    Serve hot, garnished with chopped parsley.